★★★
Then, the Ichimi.
The aroma is similar to Kinmon-nishiki, but also has an alcoholic aroma.
Dry umami. Almost no acidity.
This one has a stronger flavor. The aftertaste is a savory taste of rice.
★★★★
I bought 300ml and compared! First, we started with the special pure one.
Aroma: mild banana type. Dry, umami, acidity.
It's not boring to drink, but that may be true.
In addition, a Junmai Ginjo of Mizuo is also available.
This was also purchased at a Shinetsu roadside station tour.
The aroma is melon-like.
It is light and dry with low acidity.
It has a light and dry taste with a hint of sweetness, making it ideal as a mid-meal sake.
Misogi Hagi (cultivated) Good evening. It is good to compare the same brewery's sake. The basic taste is the individuality of the brewer, and the difference in the brewing process, and the difference in the year of production. My sense of taste has become lax in my old age, but I enjoy it all the same 😊.
Today is another day to drink sake from Nagano Prefecture.
Today's sake is a special junmai sake from Mizuo, a local sake brewery in Iiyama City.
Purchased at a Shinetsu roadside station tour.
It is made from 100% Kinmon-Nishiki produced in Kijimadaira, Nagano Prefecture.
The aroma has a melon-like ginjo aroma.
Tastes like melon with acidity. Light dry type.
We are grateful to have found a good sake.
I was going to leave after drinking Suiryu, but my drinking friend caught me 😂The last 8th restaurant of Go Ara was Mizuo 🍶.
Mr. Tanaka, the president's son, was here 🦱.
The sake served at the bar was delicious, but the keg of Mizuo was so fresh, refreshing, and gorgeous that I was very impressed 😘but I forgot to take a picture of the keg 😌... 😌.
Here are my impressions of keg 🍶.
The top aroma is fresh, crisp and sweet.
In the mouth, it has a slightly carbonated pizzazz🫧.
Fresh sweet flavor with a hint of refreshing acidity.
This is delicious 😋.
I heard that they always have 6 bottles at Kitahama Fermentation Plant in Osaka, but I wonder if there are any other places in Tokyo that have that many 🤔.
But Mr. Tanaka, the executive director, said that the barrels can't be reused like beer, so the price is higher than beer.
Good evening, Mr. Matsuchiyo.
It was my first experience with keg, too, but it's really good, isn't it?
I met this guy at an event at Hankyu Department Store, he is the son of the president 😳.
I wonder if it was his mother who was at Isetan the other day.
The doshy feeling of 20 percent alcohol content.
I chose this sake because I wanted to try out the bottom power of Aruzoe.
It's getting chilly, so let's enjoy it warmed.
First, I tried it cold. It has a nice punch and umami flavor.
It's a top-shelf regular sake, so the classic familiarity and strength are wonderful.
Even better when heated.
The sweetness and umami are great. Good as a food sake or a glass with dry food.
Mizuo Kurenai Junmai Ginjo Hiyoroshi
Rice used: Kinmonnishiki, Polishing ratio: 49%, Yeast: 14
The bright aroma and clear crispness are impressive. Sake with a lustrous image like the color "beni" (red). It has a refined taste and deep aroma.
Kanazawa yeast No. 14 has an elegant aroma. After six months of aging, it has become a little more matured.